Golden Gate Snack Bread

Serve this flavorful cheese bread with soup or chili.

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Servings 16

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( 9 ) Ratings

9 Ratings

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4 Stars 13%

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Bake-Off® Contest 17, 1966

Mari Petrelli

Ely, Nevada

ingredients 8
Prep Time 30 min
Total Time 1 hr 45 min

Ingredients

Bread

3 1/2: cups Pillsbury BEST® All Purpose or Unbleached Flour

2: tablespoons sugar

2: pkg. active dry yeast

1: cup water

2: tablespoons margarine or butter

1: (8-oz.) jar pasteurized process cheese spread

Filling

1/4: cup margarine or butter, softened

3: tablespoons dry onion soup mix

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Directions

1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
2 In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
3 In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
4 Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.
5 Bake at 350°F. for 15 to 25 minutes or until golden brown.